Author Description

An attractive and varied dessert menu that signals an authentic revolution in cuisine; close to 80 recipes and over 260 formulas. Ten masters join together in this book to show their distinct styles through innovative techniques and refined formulas, some of which were previously presented in the industry magazine "La Confiteria Española" and revised for the occasion; others are published for the first time here. Valuable evidence of the excellent moment sweet cuisine is having in the restaurant industry and a useful reference work.